Bubur Gurih Glewo Buntut

Rich Coconut Cream Rice Porridge with Oxtail


Preparation info

  • Difficulty


  • Serves


Appears in

Flavors of Indonesia

By William Wongso

Published 2016

  • About

People of Central Java like the savory taste of coconut milk and often use it in their cuisine. This porridge is cooked together with coconut milk and aromatic herbs such as lemongrass and bay leaves.



  • 400 gr Jasmine rice, washed
  • 1.5 liter water
  • 3 sheets bay leaves
  • 2 stalks lemongrass
  • 500 ml coconut cream
  • 1 tsp salt or to taste

Spiced Coconut Milk Oxtail

  • 500 gr oxtail
  • 2 pcs tofu, cut into diced 3×3 cm cubes)
  • 100 gr stinky bean/petai, cut in half
  • 2 stalks lemongrass
  • 3 sheets bay leaves
  • 125 ml coconut milk (for glewo seasoning)
  • 5 gr salt
  • 40 gr palm sugar
  • 2 liter water
  • 200 gr fermented soy bean cake

Ground Spices

  • 70 gr large red chilli
  • 50 gr shallot
  • 30 gr garlic
  • 25 gr candlenuts
  • 4 gr fresh turmeric
  • 5 gr galangal
  • 4 gr Kaempferia galanga (kencur)
  • 2 gr coriander



  1. Make the porridge: In a medium stock pot, pour rice and add water, coconut milk, lemongrass, bay leaves, and salt. Stir well until the rice turns into a thick porridge.
  2. Make the glewo: sauté ground spices, bay leaves, lemongrass until fragrant. Add coconut milk, palm sugar, salt, and cook until the oil from coconut milk starts to separate out.
  3. In a large stock pot, boil water over low heat. Add oxtail, tofu, soy bean cake. Add glewo seasoning. Cook until the oxtail meat is tender.
  4. Add cayenne pepper and stinky bean. Cook for another 3-5 minutes. Serve porridge with melinjo crackers and fried shallot.

Ossobuco Porridge


To elevate the taste, substitute oxtail with a more flavorful Ossobuco.